Mexican Chicken And Cheese Soup Recipes

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POBLANO CHICKEN CHEESE SOUP



Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

  • Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
  • Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
  • Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Leftover rotisserie chicken gets put to work in this amazing, fresh Mexican Chicken Soup. It's good for what ails you, even if it's just a case of the Monday blues.

Provided by Meggan Hill

Categories     Soup

Time 45m

Number Of Ingredients 13

1 medium onion (chopped (about 2 cups))
3 celery ribs (chopped (about 1 cup))
3 carrots (peeled and finely chopped (about 1 cup))
2 cloves garlic (minced)
6 cups chicken broth
1 (14 ounce) can crushed tomatoes
1 jalapeño pepper (seeded and minced)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
3 cups cooked chicken (diced or shredded)
2 tablespoons fresh cilantro (chopped, optional)
Salt and freshly ground black pepper
avocado (cheese, sour cream, and tortilla chips, for serving (optional))

Steps:

  • In a large saucepan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened and the onion has started to brown, about 10 minutes.
  • Add the garlic and stir until fragrant, about 30 seconds. Stir in the broth, tomatoes and juice, jalapeño, cumin, and coriander.
  • Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes. Stir in chicken and cilantro (if using). Season to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve, offering avocado, cheese, sour cream, and tortilla chips on the side.

Nutrition Facts : Calories 156 kcal, Carbohydrate 7 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 952 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN CHEESE SOUP



Chicken Cheese Soup image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1 medium onion, chopped
2 to 3 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 cups chopped cooked chicken
1 can (12 ounces) evaporated milk
8 ounces process cheese (Velveeta), cubed
1/2 to 1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and garlic in oil and butter until tender. Stir in the flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, corn and chilies; bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 15 minutes. Add the milk, cheese and cumin. Cook and stir until cheese is melted (do not boil).

Nutrition Facts : Calories 390 calories, Fat 21g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 1037mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 3g fiber), Protein 27g protein.

MEXICAN SHREDDED CHICKEN SOUP



Mexican Shredded Chicken Soup image

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Provided by Debence

Categories     World Cuisine Recipes     Latin American     Mexican     Soups and Stews     Chicken

Time 45m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (32 ounce) container chicken broth
2 cups water
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy
½ pound shredded cooked chicken
¼ cup chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced

Steps:

  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
  • Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.5 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 9.6 g, Protein 16.4 g, SaturatedFat 1 g, Sodium 1173 mg, Sugar 4.4 g

MEXICAN CHEESE SOUP



Mexican Cheese Soup image

Make and share this Mexican Cheese Soup recipe from Food.com.

Provided by Chella

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1/4 cup butter
1/3 cup flour
2 (10 ounce) cans condensed chicken broth
2 (6 ounce) cans white meat chicken
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 cup half-and-half
4 cups monterey jack cheese, chopped or grated
tortilla chips

Steps:

  • Saute peppers and onions in butter in dutch oven.
  • Add flour and stir constantly until thickened.
  • Add chicken broth and stir until thickens a little.
  • Add chicken, cheese, and spices.
  • Cook on medium heat until cheese is melted.
  • Add half and half and stir 1 or 2 minutes.
  • Serve with crunched up tortilla chips (I use Bite Size Tostitos).

MEXICAN CHICKEN AND CHEESE SOUP



Mexican Chicken and Cheese Soup image

I crave this cheesy, delicious soup, packed with chicken, peppers and Mexican spices. You could kick it up with cayenne pepper if you like it hot!

Provided by stonecoldcrazy

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts, cooked and diced
3 -5 garlic cloves, minced
1/2 yellow onion, chopped
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
1/3 cup yellow pepper, chopped
5 cups chicken stock
1 cup tomato sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1 cup water
4 teaspoons flour
1/4 cup sour cream
1 cup Mexican blend cheese

Steps:

  • Saute garlic, onion and peppers in olive oil until soft.
  • In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
  • Add chicken and veggies.
  • Bring to boil, reduce to simmer, approximately 20 minutes.
  • Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup).
  • Stir in sour cream and cheese and cook until smooth.
  • Salt and pepper to taste.
  • Serve with more shredded cheese on top or crispy tortillas.

Nutrition Facts : Calories 254, Fat 11.9, SaturatedFat 6.3, Cholesterol 56.1, Sodium 798.1, Carbohydrate 16.4, Fiber 1.5, Sugar 7, Protein 20.4

CHEESY MEXICAN CHICKEN



Cheesy Mexican Chicken image

Make and share this Cheesy Mexican Chicken recipe from Food.com.

Provided by Kim127

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves
1 tablespoon butter or 1 tablespoon margarine
1 (4 1/2 ounce) can chopped green chilies
1 cup shredded monterey jack cheese
additional paprika (optional)

Steps:

  • Combine the black and red pepper, paprika and garlic powder.
  • Sprinkle evenly over chicken.
  • Melt butter in a large skillet over medium-high heat.
  • Add chicken and cook for 5-6 minutes on each side or until golden brown.
  • Remove from heat.
  • Top with chiles and cheese.
  • Cover and let stand 2-3 minutes or until cheese melts.
  • Sprinkle with additional paprika.
  • (optional).

Nutrition Facts : Calories 277.1, Fat 13, SaturatedFat 7.6, Cholesterol 101.2, Sodium 251.3, Carbohydrate 4, Fiber 0.8, Sugar 1.9, Protein 35

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